Pumpkin Bread Pudding
Recipe: #16224
December 04, 2014
Categories: Desserts, Puddings, Eggs, Fruit, Cranberry, Vegetables, Pumpkin, North American, Christmas, Fall/Autumn, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Kosher Dairy more
"The flavors of pumpkin pie in a bread pudding. Adapted from Betty Crocker. This is baked in a springform pan, which makes a nice presentation, but could be done in an 13-inch oblong baking dish."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (246.1 g)
- Calories 376.2
- Total Fat - 13.9 g
- Saturated Fat - 3.5 g
- Cholesterol - 88.2 mg
- Sodium - 323 mg
- Total Carbohydrate - 53.9 g
- Dietary Fiber - 3 g
- Sugars - 33.7 g
- Protein - 11.2 g
- Calcium - 230.9 mg
- Iron - 2.6 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oven to 350ºF. Coat bottom and side of 10-inch springform pan with nonstick cooking spray.
Step 2
Mix all ingredients except bread cubes, dried cranberries and pecans in large bowl until well blended.
Step 3
Stir in bread cubes, dried cranberries and chopped pecans. Let mixture stand 10 minutes.
Step 4
Spoon into springform pan. Arrange pecan halves on top of pudding.
Step 5
Bake 50 to 60 minutes or until knife inserted in center comes out clean.
Step 6
Let stand 10 minutes; remove side of pan.
Step 7
Serve warm with whipped cream.
Step 8
Refrigerate any remaining pudding.
Tips & Variations
- 10-inch springform pan
Related
